Beef Roast Low and Slow

Posted on June 10, 2013. Filed under: Food Made Simple, Health, Philosophy | Tags: , , , , , , , , , , |

               Food - Beef Roast 1          Food - Beef Roast 2

This is a sirloin tips roast from Dominion Valley Farm in Allenton, Wisconsin where I buy all our meat.  These people understand truly the intent of dominion granted to man over the earth.  It was not, I believe, to be a total iron grip domination where we destroy vast ecosystems in order to have agriculture grow to the point where we are now, a poisoning of our land and food supply.  It was not meant for us to use our power to torture lower life forms, but rather to live in harmony with the ways of nature.  Here is what I learned from the book, “The Vegetarian Myth” by Lierre Keith:  Everything dies and is eaten by nature one way or the other.  This steer which I ate with relish nourished me after living a good life out on the pasture with other steer, breathing the fresh air, roaming the land and eating the green grass as he was intended.  It is a good trade for me and for the planet and for the family farm I support.  The steer turned the cellulose of grass which I cannot digest into very digestible, absolutely necessary nutrients for my body.  The steer’s waste went back into that grassland to nourish it, and even the eating of the grass promotes its growth.  All this for no petrochemicals on any crop, because, you know, that is what all the fertilizers spread on agriculture land is made of.  Hmmm…lots for us to ponder here I hope.

Here is the recipe:

Steak PizzaiolaFood - Morel


  • 2 1/2  pounds bone-in chuck steak, or 2 pounds if boneless
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes (I used Aleppo pepper from Penzey’s)
  • 1 tablespoon tomato paste (I put in whole can)
  • 1 28-ounce can whole tomatoes, with juice (I used a few whole frozen tomatoes from last summer instead)


  1. Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
  2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
  3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.

From Martha Stewart’s website.  (Thank you Cindy, for turning me on to this recipe!)

The mushrooms are big portabellos (easier to clean) chopped into big chunks and a special gift from my neighbor, Todd:  a huge morel!  They are sautéed in butter with a little Herbes de Provence blend sprinkled on.  Yum!

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